spiny_norman
Well-Known Member
I just found the perfect solution to maintaining a consistent fermentation temperature of 65 degrees by borrowing the wine cooler and using the custom temperature setting. Works great. I can now cold crash when I move to secondary. What's the procedure here? And will this take all of the yeast out of suspension and cause me problems carbonating in the bottle?
Here's my plan:
- Primary 10 to 14 days at 65 degrees (the internal temp is actually bang on 68).
- Move to secondary, add gelatin. Reduce temp to 38 degrees and wait 1 week.
- Increase temp to 65 degrees. Dry hop. Wait 1 week.
- 3/4 cup corn sugar and bottle.
Here's my plan:
- Primary 10 to 14 days at 65 degrees (the internal temp is actually bang on 68).
- Move to secondary, add gelatin. Reduce temp to 38 degrees and wait 1 week.
- Increase temp to 65 degrees. Dry hop. Wait 1 week.
- 3/4 cup corn sugar and bottle.